CN103548994A - Fruit and vegetable fresh-keeping agent as well as application thereof - Google Patents
Fruit and vegetable fresh-keeping agent as well as application thereof Download PDFInfo
- Publication number
- CN103548994A CN103548994A CN201310553897.6A CN201310553897A CN103548994A CN 103548994 A CN103548994 A CN 103548994A CN 201310553897 A CN201310553897 A CN 201310553897A CN 103548994 A CN103548994 A CN 103548994A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fresh
- keeping agent
- vegetable
- chitin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fruit and vegetable fresh-keeping agent as well as application thereof, belongs to the field of food storage, and aims at providing a fruit and vegetable fresh-keeping agent. Active ingredients of the fruit and vegetable fresh-keeping agent comprise the following components in parts by weight: 1-4 parts of chitin as well as derivative thereof and 0.1-1 part of polyamino acid, wherein chitin as well as derivative thereof and polyamino acid are both hydrosoluble. The fresh-keeping agent provided by the invention can prolong the storage period of fruits and vegetables, can reduce the rotting rate and the loss rate, can improve the quality of fruits and vegetables, and increase the economic benefit, meanwhile has the advantages of low cost, simple formula, convenience in operation and the like, additionally is safe and reliable in component, and is harmless to human bodies.
Description
Technical field
The present invention relates to fruit and vegetable fresh-keeping agent and application thereof, belong to food storage field.
Background technology
Along with scientific and technological development, people's living standard progressively improves, the demand of the vegetable and fruit that Various Seasonal different regions are produced increases day by day, and fresh fruit and vegetables are still carrying out complicated physiological change, biological variation and physical change after gathering, the cell of fruits and vegetables and tissue are proceeded to breathe and transpiration, be easy to produce shrinkage, weightlessness, wilting, the phenomenon such as rotten, affected quality and the sale of fruits and vegetables.Therefore, preserving fruit and vegetable utilizing is a very important problem in vegetable and fruit production, storage and sales section.
Postharvest technology of fruits and vegetables used mainly comprises preservation by low temperature method, controlled atmosphere method, low pressure fresh-keeping method, plastic sheeting and fresh chemically preservative etc. at present.These methods can keep the fresh of fruits and vegetables to a certain extent, but all have certain defect, as large in the investment of preservation by low temperature and controlled atmosphere fresh-keeping method, are difficult for applying; Plastic sheeting can suppress fruits and vegetables dehydration, but easily cause, rots and peculiar smell; In chemical fresh-keeping method, the fresh-keeping meeting of organic bactericide and anticorrisive agent is residual at fruits and vegetables epidermis, toxic to human body.
At present, on market, conventional antistaling agent is new high fat film pulvis, and it is composite with higher fatty acids and multiple compounds science, adopts the synthetic a kind of wettable powder of characteristic scientific research new technology.Dilution is diffusion automatically after using, and forms the ultra-thin diaphragm of one deck and is close to plant, does not affect crop absorbent ventilate printing opacity; protection fruits and vegetables are not subject to infecting of outside disease, can play the effect of preserving fruit and vegetable utilizing, still; new high fat film itself does not have bactericidal action; fresh-keeping effect is limited, and in addition, to be that higher fatty acids and multiple compounds are composite form for it; cost is higher; and more loaded down with trivial details when new high fat film is used, need first be made into mother liquor, thereby place for a long time and will breed bacteria lose fresh-keeping effect as mother liquor.
Chitin is a kind of natural polymer, and its wide material sources are mainly present in the cell membrane of the animal shells such as shrimp, crab, pupa and insect and mushroom, algae.On the earth, annual biosynthetic chitin reaches billions ofly, is that output is only second to cellulosic Natural Macromolecular Compound:.Chitin and derivative thereof have good hygroscopicity, film forming, gas permeability, degradability, biocompatibility, have no side effect and advantageous property free from environmental pollution, existing researcher has pointed out that it is at fruit such as apple, pears, grapes, and has good effect in the preserve test of the vegetables such as tomato, green pepper, cucumber.But there is the defects such as cost is high, poorly water-soluble, single result of use is poor, production operation is difficult in simple chitin.Therefore, the composite antistaling agent of chitin and derivative thereof becomes one of focus of preserving fruit and vegetable utilizing area research.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of fruit and vegetable fresh-keeping agent.
Fruit and vegetable fresh-keeping agent of the present invention, its active component is comprised of the component of following weight portion: chitin and derivative 1-4 part thereof, polyaminoacid 0.1-1 part, wherein, chitin and derivative thereof and polyaminoacid are water miscible.
Wherein, fruit and vegetable fresh-keeping agent of the present invention can also comprise auxiliary material.Conventional fruit and vegetable fresh-keeping agent auxiliary material is all applicable to the present invention.In order to reduce the cost of fruit and vegetable fresh-keeping agent, described auxiliary material is water, and the consumption of water can change according to the difference of the kind of fruits and vegetables and water content.Its conventional water is distilled water.
Wherein, chitin of the present invention and derivative thereof can be deacetylated shitosan, chitosan oligosaccharide, carboxymethyl chitin, CMC, hydroxypropyl chitosan, and polyaminoacid can be polylysine, poly-aspartate, polyglutamic acid.
For improving the fresh-keeping effect of fruits and vegetables, chitin and derivative thereof are preferably deacetylated shitosan, and polyaminoacid is preferably polylysine.
Fruit and vegetable fresh-keeping agent of the present invention, preferably the component by following weight portion forms: chitin and derivative 2-3 part thereof, polyaminoacid 0.4-0.8 part, water 96.2-97.6 part.
Further, the component being preferably by following weight portion forms: 2.5 parts, chitin and derivative thereof, 0.5 part of polyaminoacid, 97 parts, water.
The preparation method of fruit and vegetable fresh-keeping agent of the present invention can adopt the conventional method that mixes, and its solution can adopt conventional dissolving method.Accurately weigh in proportion chitin and derivative thereof, polyaminoacid and water, stir and to make chitin and derivative thereof, polyaminoacid soluble in water, obtain fruit and vegetable fresh-keeping agent.
The present invention also provides the application of fruit and vegetable fresh-keeping agent of the present invention in preserving fruit and vegetable utilizing.Fruit and vegetable fresh-keeping agent of the present invention, fresh-keeping effect to fruits and vegetables such as grape, tomato, cucumber, apple, pears, blue or green jujube, Kiwi berry, romaine lettuce, Chinese cabbage, strawberries is outstanding, especially in grape fresh-keeping, fruit and vegetable fresh-keeping agent of the present invention can be good at extending the freshness date of grape.
While using fruit and vegetable fresh-keeping agent of the present invention, fresh fruit of vegetables directly can be immersed in fruit and vegetable fresh-keeping agent of the present invention, also fruit and vegetable fresh-keeping agent of the present invention can be sprayed, is coated in fruit and vegetable surfaces, naturally dry.In order to improve fresh-keeping effect, reduce use cost, the mass fraction that can in use described fruit and vegetable fresh-keeping agent be diluted to chitin and derivative thereof is 0.0025%-0.02%.
In fruit and vegetable fresh-keeping agent of the present invention, each component has well been brought into play cooperative effect; wherein; chitin and derivative thereof have film forming; can form transparent diaphragm at fruit and vegetable surfaces; the gas exchange of restriction fruits and vegetables and extraneous oxygen and carbon dioxide; the inner gas concentration lwevel of film is high, reduces fruits and vegetables respiratory intensity and acetate releasing quantity.Meanwhile, this diaphragm can also stop moisture evaporation, prevents microbial infection, thereby effectively extends the freshness date of fruits and vegetables.Polyaminoacid can play bactericidal action, has well suppressed microbial growth, extends the freshness date of fruits and vegetables.The combination of above-mentioned each component and weight range make fruit and vegetable fresh-keeping agent of the present invention have good fresh-keeping effect.
Fruit and vegetable fresh-keeping agent of the present invention be take chitin and derivative and polyaminoacid thereof as main component, can extend the storage period of fruits and vegetables, reduces rotting rate and loss late, improves the quality of fruits and vegetables, increases economic benefit.The advantages such as while fruit and vegetable fresh-keeping agent of the present invention also has with low cost, and formula is simple, easy to operate.In addition, fruit and vegetable fresh-keeping agent component of the present invention is safe and reliable, useful and harmless to human body.
The specific embodiment
Fruit and vegetable fresh-keeping agent of the present invention, its active component is comprised of the component of following weight portion: chitin and derivative 1-4 part thereof, polyaminoacid 0.1-1 part, wherein, chitin and derivative thereof and polyaminoacid are water miscible.
Wherein, fruit and vegetable fresh-keeping agent of the present invention can also comprise auxiliary material.Conventional fruit and vegetable fresh-keeping agent auxiliary material is all applicable to the present invention.In order to reduce the cost of fruit and vegetable fresh-keeping agent, described auxiliary material is water, and the consumption of water can change according to the difference of the kind of fruits and vegetables and water content.Its conventional water is distilled water.
Wherein, chitin of the present invention and derivative thereof can be deacetylated shitosan, chitosan oligosaccharide, carboxymethyl chitin, CMC, hydroxypropyl chitosan, and polyaminoacid can be polylysine, poly-aspartate, polyglutamic acid.
For improving the fresh-keeping effect of fruits and vegetables, chitin and derivative thereof are preferably deacetylated shitosan, and polyaminoacid is preferably polylysine.
Fruit and vegetable fresh-keeping agent of the present invention, preferably the component by following weight portion forms: chitin and derivative 2-3 part thereof, polyaminoacid 0.4-0.8 part, water 96.2-97.6 part.
Further, the component being preferably by following weight portion forms: 2.5 parts, chitin and derivative thereof, 0.5 part of polyaminoacid, 97 parts, water.
The preparation method of fruit and vegetable fresh-keeping agent of the present invention can adopt the conventional method that mixes, and its solution can adopt conventional dissolving method.Accurately weigh in proportion chitin and derivative thereof, polyaminoacid and water, stir and to make chitin and derivative thereof, polyaminoacid soluble in water, obtain fruit and vegetable fresh-keeping agent.
The present invention also provides the application of fruit and vegetable fresh-keeping agent of the present invention in preserving fruit and vegetable utilizing.Fruit and vegetable fresh-keeping agent of the present invention, fresh-keeping effect to fruits and vegetables such as grape, tomato, cucumber, apple, pears, blue or green jujube, Kiwi berry, romaine lettuce, Chinese cabbage, strawberries is outstanding, especially in grape fresh-keeping, fruit and vegetable fresh-keeping agent of the present invention can be good at extending the freshness date of grape.
While using fruit and vegetable fresh-keeping agent of the present invention, fresh fruit of vegetables directly can be immersed in fruit and vegetable fresh-keeping agent of the present invention, also fruit and vegetable fresh-keeping agent of the present invention can be sprayed, is coated in fruit and vegetable surfaces, naturally dry.In order to improve fresh-keeping effect, reduce use cost, the mass fraction that can in use described fruit and vegetable fresh-keeping agent be diluted to chitin and derivative thereof is 0.0025%-0.02%.
In fruit and vegetable fresh-keeping agent of the present invention, each component has well been brought into play cooperative effect; wherein; chitin and derivative thereof have film forming; can form transparent diaphragm at fruit and vegetable surfaces; the gas exchange of restriction fruits and vegetables and extraneous oxygen and carbon dioxide; the inner gas concentration lwevel of film is high, reduces fruits and vegetables respiratory intensity and acetate releasing quantity.Meanwhile, this diaphragm can also stop moisture evaporation, prevents microbial infection, thereby effectively extends the freshness date of fruits and vegetables.Polyaminoacid can play bactericidal action, has well suppressed microbial growth, extends the freshness date of fruits and vegetables.The combination of above-mentioned each component and weight range make fruit and vegetable fresh-keeping agent of the present invention have good fresh-keeping effect.
Below in conjunction with embodiment, the specific embodiment of the present invention is further described, does not therefore limit the present invention among described scope of embodiments.The all reagent that adopt in embodiment be commercially available ，Qi manufacturer and lot number as follows:
Deacetylated shitosan: purchased from Qingdao Honghai Biotechnology Co., Ltd., lot number: 20130325;
Carboxymethyl chitin: purchased from Chengdu Ke Long chemical reagent factory, lot number: 20121011;
CMC: purchased from Chengdu Ke Long chemical reagent factory, lot number: 20120825;
Hydroxypropyl chitosan: purchased from Chengdu Ke Long chemical reagent factory, lot number: 20120418;
Chitosan oligosaccharide: purchased from Qingdao Honghai Biotechnology Co., Ltd., lot number: 20130318;
Polylysine: purchased from Zhengzhou Bai Nafo bioengineering limited company, lot number: 20121125;
Poly-aspartate: purchased from Shandong Bandaid chemicals limited company, lot number: 20130312;
Polyglutamic acid: purchased from Ding Shunying bio tech ltd, Shanghai, lot number: 20121209;
New high fat film: purchased from high and new technology industrial development zone, Weinan, Shaanxi Province Cu Huawang Science and Technology Ltd., lot number: 20120619.
Embodiment 1
A kind of fruit and vegetable fresh-keeping agent percentage by weight component is: deacetylated shitosan 1%, and polylysine 1%, all the other are water.
Embodiment 2
A kind of fruit and vegetable fresh-keeping agent percentage by weight component is: carboxymethyl chitin 4%, and polyglutamic acid 0.1%, all the other are water.
Embodiment 3
A kind of fruit and vegetable fresh-keeping agent percentage by weight component is: deacetylated shitosan 2.5%, and polylysine 0.5%, all the other are water.
Embodiment 4
A kind of fruit and vegetable fresh-keeping agent percentage by weight component is: chitosan oligosaccharide 2%, and poly-aspartate 0.8%, all the other are water.
Embodiment 5
A kind of fruit and vegetable fresh-keeping agent percentage by weight component is: hydroxypropyl chitosan 3%, and polylysine 0.4%, all the other are water.
Embodiment 6
A kind of fruit and vegetable fresh-keeping agent percentage by weight component is: CMC 2.5%, and polyglutamic acid 1%, all the other are water.
The fresh-keeping test of test example 1 grape, cucumber, tomato
Press each 3L of table 1 configuration test medicine, standby.
Table 1 test with medicament
| Reagent numbering | Medicament | Extension rate | Consumption | Be watered |
| 1 | Embodiment 1 product | 200 | 15ml | 3L |
| 2 | Embodiment 1 product | 400 | 7.5ml | 3L |
| 3 | Embodiment 2 products | 200 | 15ml | 3L |
| 4 | Embodiment 2 products | 400 | 7.5ml | 3L |
| 5 | Embodiment 3 products | 200 | 15ml | 3L |
| 6 | Embodiment 3 products | 400 | 7.5ml | 3L |
| 7 | New high fat film | 500 | 6ml | 3L |
| 8 | New high fat film | 800 | 3.75ml | 3L |
| 9 | CK | Clear water contrast | ? | 3L |
The new fresh fruit of vegetables (grape, Kiwi berry, cucumber, tomato) of plucking of buying, deducts disease, green grass or young crops, the little and part that has mechanical damage, guarantees that fruit is fresh, uniformity.
In container, different fruits are soaked to fruit and process, soak really and after fruit surface moisture dries naturally, be encapsulated in carton after 3min.After joint sealing is fresh-keeping, successively observe fruits and vegetables situation of change, record experimental data in Table 1-4.
Normal: fruit and vegetable surfaces is without rotting;
Slight rotting: rotten area do not reach fruit and vegetable surfaces long-pending 1/3;
Moderate is rotted: rotten area reached fruit and vegetable surfaces long-pending more than 1/3 but not yet reach 2/3;
Severe is rotted: rotten area met or exceeded fruit and vegetable surfaces long-pending 2/3.
The fresh-keeping effect of table 2. antistaling agent of the present invention to grape
The fresh-keeping effect of table 3. antistaling agent of the present invention to tomato
Continued 3
The fresh-keeping effect of table 4. antistaling agent of the present invention to cucumber
From table 2-4, can find out, antistaling agent of the present invention has good fresh-keeping effect to grape, tomato, cucumber, be better than reagent control group (new high fat film) and blank group (clear water), especially dilute embodiment 3 products of 400 times, at grape fresh-keeping after 13 days, grape only has a small amount of slight and moderate to rot, and fresh-keeping effect is excellent.
The fresh-keeping test of the blue or green jujube of test example 2, cherry and tomato
Buying fresh fruit of vegetables (this test relates to 2 kinds of fruits and vegetables altogether: jujube, cherry and tomato), deducts disease, green grass or young crops, the little and part (attention has must removing of mechanical damage) that has mechanical damage.Guarantee fruits and vegetables uniformity, and fresh.Antistaling agent soaks fruit and respectively processes 30 blue or green jujubes or cherry and tomato, after 20s, dries, and room temperature is placed, and detailed steep parameters is in Table 5.
Table 5 jujube and cherry and tomato immersion treatment
Respectively at carrying out 4 secondary data investigation after 8d, 10d, 13d, 15d, record data, the results are shown in Table 6-7.
In table 6,7, the rotten number of statistics comprises that mildew, dehydration spot and rotten number appear in fruit and vegetable surfaces.
The fresh-keeping effect of table 6. antistaling agent of the present invention to jujube
The fresh-keeping effect of table 7. antistaling agent of the present invention to cherry and tomato
From table 6,7, can find out, antistaling agent of the present invention has good fresh-keeping effect to jujube and cherry and tomato, and they are after fresh-keeping 15 days, and accumulative total is rotted number all lower than reagent control group (new high fat film) and blank group (clear water).
The fresh-keeping test of test example 3 strawberries
The new fresh strawberry of plucking of buying, deducts disease, green grass or young crops, the little and part that has mechanical damage, guarantees that fruit is fresh, uniformity.By table 8, carry out immersion treatment 20s.
Table 8. strawberry immersion treatment
| Reagent numbering | Medicament | Extension rate | Consumption | Be watered | Community area |
| 1 | Embodiment 4 products | 200 | 5ml | 1L | 18, each sample |
| 2 | Embodiment 5 products | 200 | 5ml | 1L | 18, each sample |
| 3 | Embodiment 6 products | 200 | 5ml | 1L | 18, each sample |
| 4 | Embodiment 6 products | 400 | 2.5ml | 1L | 18, each sample |
| 5 | CK | Clear water contrast | —— | 1L | 18, each sample |
Respectively at 5d, 7d after medicine, observe, the rotten situation obtaining is in Table 9.
The fresh-keeping effect of table 9 antistaling agent of the present invention to strawberry
As can be seen from Table 9, antistaling agent of the present invention has good fresh-keeping effect to strawberry, and they are after fresh-keeping 7 days, and the situation of rotting is lower than clear water control group.
To sum up, antistaling agent of the present invention has good fresh-keeping effect to fruits and vegetables such as grape, tomato, cherry and tomato, cucumber, jujube, strawberries, the high-new adipose membrane that is all better than clear water and commonly uses at present.Especially to grape, use the fresh-keeping grape of antistaling agent of the present invention, only have a small amount of slight and moderate to rot, fresh-keeping effect is excellent.
Claims (10)
1. fruit and vegetable fresh-keeping agent, is characterized in that: its active component is comprised of the component of following weight portion: chitin and derivative 1-4 part thereof, and polyaminoacid 0.1-1 part, wherein, chitin and derivative thereof and polyaminoacid are water miscible.
2. fruit and vegetable fresh-keeping agent as claimed in claim 1, is characterized in that: except active component, also contain auxiliary material in described fruit and vegetable fresh-keeping agent, described auxiliary material is water.
3. fruit and vegetable fresh-keeping agent as claimed in claim 1 or 2; it is characterized in that: described chitin and derivative thereof are deacetylated shitosan, chitosan oligosaccharide, carboxymethyl chitin, CMC or hydroxypropyl chitosan, described polyaminoacid is polylysine, poly-aspartate or polyglutamic acid.
4. fruit and vegetable fresh-keeping agent as claimed in claim 3, is characterized in that: described chitin and derivative thereof are deacetylated shitosan, and described polyaminoacid is polylysine.
5. fruit and vegetable fresh-keeping agent as claimed in claim 2, is characterized in that: the component by following weight portion forms: chitin and derivative 2-3 part thereof, polyaminoacid 0.4-0.8 part, water 96.2-97.6 part.
6. fruit and vegetable fresh-keeping agent as claimed in claim 5, is characterized in that: the component by following weight portion forms: 2.5 parts, chitin and derivative thereof, 0.5 part of polyaminoacid, 97 parts, water.
7. the application of the fruit and vegetable fresh-keeping agent described in claim 1-6 any one in preserving fruit and vegetable utilizing.
8. the application of fruit and vegetable fresh-keeping agent as claimed in claim 7 in preserving fruit and vegetable utilizing, is characterized in that: described fruits and vegetables are grape, tomato, cucumber, apple, pears, blue or green jujube, Kiwi berry, romaine lettuce, Chinese cabbage or strawberry.
9. the application of fruit and vegetable fresh-keeping agent as claimed in claim 7 in preserving fruit and vegetable utilizing, is characterized in that: described fruits and vegetables are grape.
10. the application of fruit and vegetable fresh-keeping agent as claimed in claim 7 in preserving fruit and vegetable utilizing, is characterized in that: the mass fraction that during use, described fruit and vegetable fresh-keeping agent is diluted to chitin and derivative thereof is 0.0025%-0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310553897.6A CN103548994B (en) | 2013-11-08 | 2013-11-08 | Fruit and vegetable fresh-keeping agent and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310553897.6A CN103548994B (en) | 2013-11-08 | 2013-11-08 | Fruit and vegetable fresh-keeping agent and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103548994A true CN103548994A (en) | 2014-02-05 |
| CN103548994B CN103548994B (en) | 2015-10-28 |
Family
ID=50003500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310553897.6A Active CN103548994B (en) | 2013-11-08 | 2013-11-08 | Fruit and vegetable fresh-keeping agent and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548994B (en) |
Cited By (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068105A (en) * | 2014-07-08 | 2014-10-01 | 句容市丁庄老方葡萄专业合作社 | Grape preservative |
| CN104082403A (en) * | 2014-07-31 | 2014-10-08 | 谢松芬 | Domestic natural vegetable freshness retaining nutritional agent and application |
| CN104222266A (en) * | 2014-09-09 | 2014-12-24 | 曲阜师范大学 | Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables |
| CN104351329A (en) * | 2014-11-13 | 2015-02-18 | 山东商业职业技术学院 | Composite leaching vegetable fresh-keeping agent for tragus berteronianus and preparation method of fresh-keeping agent |
| CN104542953A (en) * | 2015-02-05 | 2015-04-29 | 陕西师范大学 | Special preservative for thick-skin muskmelons |
| CN104621680A (en) * | 2015-01-14 | 2015-05-20 | 齐鲁工业大学 | Natural composite preservative for rice and preservation method thereof |
| CN104886225A (en) * | 2015-05-12 | 2015-09-09 | 渤海大学 | Squid anti-staling agent and anti-staling method thereof |
| CN105192057A (en) * | 2015-09-21 | 2015-12-30 | 杨凌农科大无公害农药研究服务中心 | Application of athomin to fruit and vegetable freshness preservation |
| CN105394170A (en) * | 2015-11-30 | 2016-03-16 | 全椒县香妃农业专业合作社 | Bamboo shoot preservative and application thereof |
| CN105432780A (en) * | 2016-01-12 | 2016-03-30 | 湖北大学 | Compound biological preservative suitable for keeping mulberries fresh and preparation method and application thereof |
| CN106106710A (en) * | 2016-06-24 | 2016-11-16 | 贵州三金圣果绿色食品有限责任公司 | A kind of Fructus actinidiae chinensis preservation method |
| CN106359557A (en) * | 2016-11-18 | 2017-02-01 | 新疆农业科学院农产品贮藏加工研究所 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
| CN106417577A (en) * | 2016-09-27 | 2017-02-22 | 成都市农林科学院 | Long time preservation method of flowering Chinese cabbages |
| CN106819094A (en) * | 2017-04-09 | 2017-06-13 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN106942355A (en) * | 2017-04-09 | 2017-07-14 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN106942354A (en) * | 2017-03-27 | 2017-07-14 | 烟台固特丽生物科技股份有限公司 | A kind of preparation method of pure chelating calcium fruit and vegetable fresh-keeping agent |
| CN107027877A (en) * | 2017-04-09 | 2017-08-11 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107079983A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107079984A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107223705A (en) * | 2017-06-02 | 2017-10-03 | 青川弘森猕猴桃开发有限公司 | A kind of antistaling agent and its preservation method for Kiwi berry |
| CN107347987A (en) * | 2017-08-08 | 2017-11-17 | 广西俊智农业科技有限公司 | A kind of fruit and vegetable fresh-keeping agent |
| CN107410462A (en) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of leaf vegetables antistaling agent |
| CN107410463A (en) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107836510A (en) * | 2017-10-17 | 2018-03-27 | 牛灵 | A kind of preservation method of fig |
| CN107980896A (en) * | 2017-12-25 | 2018-05-04 | 中国科学院植物研究所 | A kind of preservation method of green pepper post-harvest fruits |
| CN108056161A (en) * | 2018-01-05 | 2018-05-22 | 江西省科学院微生物研究所 | A kind of composition and fresh-keeping treating method fresh-keeping for Kiwi berry |
| CN108135187A (en) * | 2015-10-02 | 2018-06-08 | 大日精化工业株式会社 | The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation |
| CN109287739A (en) * | 2018-10-12 | 2019-02-01 | 绩溪县桐坑源家庭农场 | A kind of safe and reliable agent keeping vegetable fresh and preparation method thereof |
| CN109548863A (en) * | 2019-01-07 | 2019-04-02 | 山东农业大学 | The new application that thioacetic acid esters compound is used to that fruits and vegetables tissue to be inhibited to change colour |
| CN109792991A (en) * | 2019-02-26 | 2019-05-24 | 南京轩凯生物科技有限公司 | A kind of fungicide containing epsilon-polylysine and amino-oligosaccharide |
| CN110679655A (en) * | 2019-11-21 | 2020-01-14 | 江苏农林职业技术学院 | Method for prolonging shelf life of figs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05168401A (en) * | 1991-12-17 | 1993-07-02 | Nippon Shinyaku Co Ltd | Surface-treating agent |
| CN101112208A (en) * | 2007-08-28 | 2008-01-30 | 福建省农业科学院农业工程技术研究所 | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof |
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN103283827A (en) * | 2013-05-08 | 2013-09-11 | 南京年吉冷冻食品有限公司 | Method for preparing fruit and vegetable fresh-keeping agent |
-
2013
- 2013-11-08 CN CN201310553897.6A patent/CN103548994B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05168401A (en) * | 1991-12-17 | 1993-07-02 | Nippon Shinyaku Co Ltd | Surface-treating agent |
| CN101112208A (en) * | 2007-08-28 | 2008-01-30 | 福建省农业科学院农业工程技术研究所 | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof |
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN103283827A (en) * | 2013-05-08 | 2013-09-11 | 南京年吉冷冻食品有限公司 | Method for preparing fruit and vegetable fresh-keeping agent |
Non-Patent Citations (1)
| Title |
|---|
| 石立三等: "我国食品防腐剂应用状况及未来发展趋势", 《食品研究与开发》, vol. 29, no. 3, 15 March 2008 (2008-03-15), pages 157 - 161 * |
Cited By (35)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068105A (en) * | 2014-07-08 | 2014-10-01 | 句容市丁庄老方葡萄专业合作社 | Grape preservative |
| CN104082403A (en) * | 2014-07-31 | 2014-10-08 | 谢松芬 | Domestic natural vegetable freshness retaining nutritional agent and application |
| CN104222266A (en) * | 2014-09-09 | 2014-12-24 | 曲阜师范大学 | Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables |
| CN104351329B (en) * | 2014-11-13 | 2017-02-08 | 山东商业职业技术学院 | Composite leaching vegetable fresh-keeping agent for tragus berteronianus and preparation method of fresh-keeping agent |
| CN104351329A (en) * | 2014-11-13 | 2015-02-18 | 山东商业职业技术学院 | Composite leaching vegetable fresh-keeping agent for tragus berteronianus and preparation method of fresh-keeping agent |
| CN104621680B (en) * | 2015-01-14 | 2017-11-24 | 齐鲁工业大学 | A kind of natural composite antistaling agent and preservation method for rice |
| CN104621680A (en) * | 2015-01-14 | 2015-05-20 | 齐鲁工业大学 | Natural composite preservative for rice and preservation method thereof |
| CN104542953A (en) * | 2015-02-05 | 2015-04-29 | 陕西师范大学 | Special preservative for thick-skin muskmelons |
| CN104886225B (en) * | 2015-05-12 | 2018-04-20 | 渤海大学 | A kind of squid antistaling agent and its preservation method |
| CN104886225A (en) * | 2015-05-12 | 2015-09-09 | 渤海大学 | Squid anti-staling agent and anti-staling method thereof |
| CN105192057A (en) * | 2015-09-21 | 2015-12-30 | 杨凌农科大无公害农药研究服务中心 | Application of athomin to fruit and vegetable freshness preservation |
| CN108135187A (en) * | 2015-10-02 | 2018-06-08 | 大日精化工业株式会社 | The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation |
| CN105394170A (en) * | 2015-11-30 | 2016-03-16 | 全椒县香妃农业专业合作社 | Bamboo shoot preservative and application thereof |
| CN105432780A (en) * | 2016-01-12 | 2016-03-30 | 湖北大学 | Compound biological preservative suitable for keeping mulberries fresh and preparation method and application thereof |
| CN106106710A (en) * | 2016-06-24 | 2016-11-16 | 贵州三金圣果绿色食品有限责任公司 | A kind of Fructus actinidiae chinensis preservation method |
| CN106417577A (en) * | 2016-09-27 | 2017-02-22 | 成都市农林科学院 | Long time preservation method of flowering Chinese cabbages |
| CN106359557A (en) * | 2016-11-18 | 2017-02-01 | 新疆农业科学院农产品贮藏加工研究所 | Hydrogen peroxide active oxygen fruit and vegetable preservative as well as preparation method and application thereof |
| CN106942354A (en) * | 2017-03-27 | 2017-07-14 | 烟台固特丽生物科技股份有限公司 | A kind of preparation method of pure chelating calcium fruit and vegetable fresh-keeping agent |
| CN106942355A (en) * | 2017-04-09 | 2017-07-14 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107027877A (en) * | 2017-04-09 | 2017-08-11 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107079983A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN106819094A (en) * | 2017-04-09 | 2017-06-13 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107079984A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107410462A (en) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of leaf vegetables antistaling agent |
| CN107410463A (en) * | 2017-04-09 | 2017-12-01 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107223705A (en) * | 2017-06-02 | 2017-10-03 | 青川弘森猕猴桃开发有限公司 | A kind of antistaling agent and its preservation method for Kiwi berry |
| CN107347987A (en) * | 2017-08-08 | 2017-11-17 | 广西俊智农业科技有限公司 | A kind of fruit and vegetable fresh-keeping agent |
| CN107836510A (en) * | 2017-10-17 | 2018-03-27 | 牛灵 | A kind of preservation method of fig |
| CN107980896A (en) * | 2017-12-25 | 2018-05-04 | 中国科学院植物研究所 | A kind of preservation method of green pepper post-harvest fruits |
| CN108056161A (en) * | 2018-01-05 | 2018-05-22 | 江西省科学院微生物研究所 | A kind of composition and fresh-keeping treating method fresh-keeping for Kiwi berry |
| CN109287739A (en) * | 2018-10-12 | 2019-02-01 | 绩溪县桐坑源家庭农场 | A kind of safe and reliable agent keeping vegetable fresh and preparation method thereof |
| CN109548863A (en) * | 2019-01-07 | 2019-04-02 | 山东农业大学 | The new application that thioacetic acid esters compound is used to that fruits and vegetables tissue to be inhibited to change colour |
| CN109548863B (en) * | 2019-01-07 | 2022-04-15 | 山东农业大学 | New application of thioacetate compound in inhibiting discoloration of fruit and vegetable tissues |
| CN109792991A (en) * | 2019-02-26 | 2019-05-24 | 南京轩凯生物科技有限公司 | A kind of fungicide containing epsilon-polylysine and amino-oligosaccharide |
| CN110679655A (en) * | 2019-11-21 | 2020-01-14 | 江苏农林职业技术学院 | Method for prolonging shelf life of figs |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103548994B (en) | 2015-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103548994B (en) | Fruit and vegetable fresh-keeping agent and application thereof | |
| CN101263828B (en) | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof | |
| CN102028022B (en) | Green vegetable compound antistaling agent and matched antistaling method thereof | |
| CN1883282A (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN104126653B (en) | A kind of sodium carboxymethylcellulose composite coating preservative its preparation method and application | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| CN102422881B (en) | Agaricus bisporus film-coating fresh-keeping method | |
| CN104222265A (en) | Complex preservative and application thereof in fruit and vegetable preservation | |
| CN105432769A (en) | Method for fresh keeping of dishcloth gourds by utilizing acidic electrolyzed water | |
| CN107223707A (en) | A kind of preservation method of Vitis davidii Foex | |
| CN108208137A (en) | Antimicrobial antistaling agent for fresh-keeping of vegetables and its preparation method and application | |
| CN107969487A (en) | A kind of fruits and vegetables composite preservative and its preparation and application method | |
| CN109511730B (en) | Preservation method for leaf vegetables cultivated in high-temperature season | |
| CN110973239A (en) | Preservative solution for preventing grape fruits from rotting and preparation method and preservative paper thereof | |
| CN111387272A (en) | Fresh-keeping method for Zhongtian hawthorn | |
| CN110692709A (en) | Storage and preservation method for plant agricultural products | |
| CN105594843A (en) | Fresh-keeping method of fresh Chinese wolfberry fruit | |
| CN108077417A (en) | A kind of sweet potato storing method of preservative | |
| CN107771922A (en) | Chitin fruit antistaling agent and preparation method thereof | |
| CN106819090A (en) | A kind of fruit and vegetable fresh-keeping agent containing amino-oligosaccharide and Tea Polyphenols | |
| CN104509581A (en) | Vegetable and fruit fresh-keeping liquid | |
| CN106172728A (en) | A kind of fruit and vegetable fresh-keeping agent containing oligochitosan | |
| CN112522119A (en) | Preparation method and application of combined microbial inoculum based on Klebsiella citrullina and Candida intermedia | |
| Ziaolhagh | Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage. | |
| CN103947740A (en) | Novel antiseptic method of litchi chinensis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 611630 No. five, No. 35 Industrial Road, Heshan Town, Pujiang County, Sichuan, Chengdu Patentee after: Chengdu new Chaoyang Crop Science Co., Ltd Address before: 611630 No. five, No. 35 Industrial Road, Heshan Town, Pujiang County, Sichuan, Chengdu Patentee before: CHENGDU NEWSUN CROPSCIENCE Co.,Ltd. |